Baba au rhum façon Cyril Lignac

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together flour, sugar, and salt.

Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a smooth dough forms.

Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 350°F (175°C). Grease a bundt pan or individual molds.

If using, fold in the raisins into the dough. Pour the dough into the prepared pan.

Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.

While the cake is baking, prepare the rum syrup by combining water, sugar, and rum in a saucepan. Bring to a boil, then simmer for 5 minutes.

Once the cake is done, let it cool for a few minutes before inverting it onto a serving plate.

Pour the warm rum syrup over the cake, allowing it to soak in. Serve warm or at room temperature.

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